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Sides | |
| 1 cup half-and-half 5 large eggs 1 cup all-purpose flour 2 teaspoons kosher salt Beef drippings or vegetable oil, for the muffin pan | |
| Preheat the oven to 450 degrees F. To make the batter, combine the half-and-half and eggs in a bowl and whisk until totally combined. Then throw the flour and salt into a sifter and sift them straight into the bowl. Whisk until it's nice and smooth. Pour a small amount of beef drippings (about 1/2 teaspoon or so) into each cup of a standard muffin pan and place the pan in the hot oven until just before the drippings begin to smoke, a couple of minutes. Carefully remove the pan from the oven and immediately fill the muffin cups about one-half to three-quarters full with the batter. Bake until the puddings have popped about as much as they can pop, 13 to 14 minutes. Special equipment: a 12-cup standard muffin pan | |
Unrated | |
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